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Tag Archives: avocado

Vanessa and Michelle’s Guacamole

Chopped Jalapeno, Onion and Cilantro

Chopped Jalapeno, Onion and Cilantro


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Mashed Avocado


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Diced Plum/Roma Tomatoes


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Guacamole and Tortilla Chips

This recipe is well liked among my Birch Lake friends. They always request that Michelle make it for her Cuban dinners. I attempted her Cuban dinner, but I need more practice before publishing those recipes. 🙂

Place the following in a large bowl or a mortar:

1 jalapeño, halved and seeds removed, finely chopped

1/3 cup loosely packed fresh cilantro, finely chopped

1/4 cup chopped sweet onion, finely chopped

1/2 tsp salt

Combine in another bowl and mash with the potato masher or mash with the pestle in the mortar:

2 large avocados

Add mashed avocado to chopped vegetables

2 plum or Roma tomatoes which have been cut lengthwise and squeezed to remove juice and seeds.  Dice and add to the guacamole. Mix all together with a spoon.

Sprinkle with fresh squeezed lime juice to help prevent from turning brown. Mix in. Also place a piece of plastic wrap directly on the guacamole till ready to serve.

Spicy Shrimp Soup

Spicy Shrimp Soup

Spicy Shrimp Soup

2 large poblano peppers, seeded and chopped

1 medium onion, chopped

4 cloves garlic, minced

1 Tbsp olive oil

4 cups reduced sodium chicken broth or vegetable broth (Kitchen Basics brand :))

1/4 teaspoon salt

1/4-1/2 teaspoon crushed dried red pepper

1 pound frozen shrimp, raw, peeled & deveined

1 cup frozen corn

1 15-ounce can cannellini beans (white kidney beans) rinsed and drained

1/2 cup cilantro, chopped

2 or more tablespoons fresh lime juice

1 avocado, cut into 1/2 inch pieces

  • In a large 4-5 quart Dutch oven, heat the oil. Saute poblano and onion until tender. Add garlic and saute 1/2 minute.
  • Add broth, salt and crushed dried red pepper. Bring to a boil.
  • Add frozen shrimp, corn and drained beans. Return to a boil.
  • Simmer uncovered about 2 minutes or until shrimp turn opaque.
  • Stir in cilantro and lime juice.
  • Serve with avocado.
  • Makes 6 servings
  • This recipe is adapted from Better Homes and Gardens Magazine, February 2013 issue